Potato corn fritters

"This is a great way to use up leftover new potatoes and corn on the cob. The batter will seem very thick, and will just be enough to hold the fritters together. You may need to add more flour or milk depending on the size of your egg and the moisture of the corn (canned or off the cob)."

Ingredients

4 Medium waxy potatoes boiled (350g)

1 can corn kernels, well drained

1/3 cup flour

1/2 tsp baking powder

1 Egg

2 spring onions

Splodge sweet chilli sauce

Salt & pepper

Grape seed oil

Preparation

The potatoes must be cold. Peel and dice them into small cubes.

Finely slice the spring onions (or you can use chives, parsely... whatever you have).